Ingredients
- 1 cup chopped potato
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 4 Tbsp. butter
- 3 cups chicken broth
- dash pepper
- 2 cups milk
- 1/2 cup flour
- 3 cups shredded sharp process American cheese
- 1 Tbsp. snipped parsley
Directions
Cook vegetables in butter in Dutch oven until tender but not brown. Add broth and pepper. Simmer, covered, for 30 minutes. Blend milk and flour in bowl until smooth. Stir in cheese and parsley. Add to chowder, stirring to mix well. Cook until thick and bubbly, stirring constantly.
By Robin from Washington, IA
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